from hugs.org
Date-Nut Logs
Yield: 6 Dozen
1 c Flour
3/4 ts Baking powder
1/2 ts Ground ginger
1/4 ts Salt
3 Eggs
1 c Sugar
1/4 c Orange liqueur
1 ts Grated orange zest
1/2 lb Pitted dates; chopped
Powdered sugar; for
.. sprinkling
Preheat oven to 350°. Butter a 13X9" baking dish;
set aside.
Sift flour, baking powder, ginger and salt; set
aside.
Beat eggs until foamy. Slowly beat in sugar until
mixture is very thick and forms a ribbon when
mixer is lifted from it. Turn mixer to low, beat
in flour until just absorbed. Beat in liqueur and
zest.
Fold in dates and nuts by hand; pour into pan and
smooth top.
Bake until top springs back, about 25 minutes.
Cool in pan on wire rack 20 minutes.
Cut 9 lengthwise and 8 crosswise strips, forming 6
dozen tiny bars. Gently roll in sifted powdered
sugar, coating well and forming log shapes. Store
in tightly covered containers.
Wednesday, July 30, 2008
Shabbat Day K'li Sh'lishi Gravy
-before Shabbat, pour off the gravy from your chicken or meat into a fleishig container
-On Shabbat day, pour a few oz water from the urn/kettle on the blech (k'li rishon) into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy. This is mutar because "K'li Sh'lishi Ayno M'Vashel"--liquid transfered to a third vessel does not cook anything.
-if you make and serve this, make sure to explain the halachic permissibility so your guests don't think you're not Shomer Shabbat, posul l'edut etc. :)
-On Shabbat day, pour a few oz water from the urn/kettle on the blech (k'li rishon) into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy. This is mutar because "K'li Sh'lishi Ayno M'Vashel"--liquid transfered to a third vessel does not cook anything.
-if you make and serve this, make sure to explain the halachic permissibility so your guests don't think you're not Shomer Shabbat, posul l'edut etc. :)
Garlic Oregano Chicken
1/4 cup Olive oil (or water, or double lemon juice for low fat)
1/4 cup Lemon juice
6+ Cloves garlic; minced
1/4 ts Salt
1 TBS Oregano
1/2 ts Pepper
-Mix ingredients in a bowl. If you used fresh garlic,make sure to crush the minced
pieces after they are cut; this brings out more flavor
-The day before cooking, place chicken in large Ziploc bag, and pour liquid mixture
into the bag.
Seal tightly, and put a paper towel under it just in case.
-place bag o' chicken in fridge, turning a few times you cook/grill it
-grill for 30 mins, or cook at 375F for 30 mins
- if cooking, baste after 30 mins, then return to oven for an additional 30 mins
-baste when done, seal tightly with aluminum foil
Notes:
a. pour off the liquid before Shabbat, and make K'li Sh'lishi Gravy,
or broil for a few minutes to evaporate the liquid
Honey Mustard Chicken
Honey Mustard Chicken
1/2 cup honey
1/2 cup mustard (we use brown, but yellow could work in theory)
1 ts paprika
1 ts dried parsley
1/2 ts dried basil
salt and pepper to taste
1 pack of chicken (any cut)
-mix spices, honey & mustard in bowl
-skin chicken
-pour liquid mixture on chicken
-bake at 375F for 30 mins
-baste with liquid at bottom of pan
-return to oven for 30 mins, then baste again
-cover tightly with aluminum foil for storage/reheating
Notes:
a. For Shabbat Day, reduce liquids to 1/3 cup honey and 1/3 cup mustard; leave the seasonings the same. You'll still have to drain all the liquid before Shabbat, because you cannot reheat liquid that is not directly from the meat, but less is wasted. Or, you can broil the chicken for a few minutes to evaporate the liquid.
b. In order not to waste the gravy, save it in a container. On Shabbat day, make DaniyO's K'li Sh'lishi Gravy:
Shabbat Day Kli Sh'lishi Gravy
-pour a few oz water from the urn/kettle (k'li rishon) on the blech into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy
-if you make and serve this, make sure to explain the halachic permissibility to prevent your guests from thinking you're not Shomer Shabbat, posul l'edut etc. :)
1/2 cup honey
1/2 cup mustard (we use brown, but yellow could work in theory)
1 ts paprika
1 ts dried parsley
1/2 ts dried basil
salt and pepper to taste
1 pack of chicken (any cut)
-mix spices, honey & mustard in bowl
-skin chicken
-pour liquid mixture on chicken
-bake at 375F for 30 mins
-baste with liquid at bottom of pan
-return to oven for 30 mins, then baste again
-cover tightly with aluminum foil for storage/reheating
Notes:
a. For Shabbat Day, reduce liquids to 1/3 cup honey and 1/3 cup mustard; leave the seasonings the same. You'll still have to drain all the liquid before Shabbat, because you cannot reheat liquid that is not directly from the meat, but less is wasted. Or, you can broil the chicken for a few minutes to evaporate the liquid.
b. In order not to waste the gravy, save it in a container. On Shabbat day, make DaniyO's K'li Sh'lishi Gravy:
Shabbat Day Kli Sh'lishi Gravy
-pour a few oz water from the urn/kettle (k'li rishon) on the blech into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy
-if you make and serve this, make sure to explain the halachic permissibility to prevent your guests from thinking you're not Shomer Shabbat, posul l'edut etc. :)
Charoset Hoffman Style
-approx 2 bags ground ground filberts
-approx 2 bags ground almonds almonds
-10 Macintosh Apples, peeled (or unpeeled, in theory)
-Cinnamon
-Manishevitz Malaga wine or Kedem Grape Juice
1. Peel & quarter apples, put in food processor to make little strings or cubes
2. mix everything in bowl, to taste; it should have a moist appearance, not have a grainy consistency. If this occurs, you added too much nuts, and should add more apples and wine
3. we usually use most of a 32 oz Malaga wine in the recipe
Notes:
a. you can also mix the wine and grape juice for a less intoxicating mush
b. be careful driving after eat a lot of this...it'll make your Blood Alcohol Content rise and may impair driving reflexes. 5 oz of (wine) alcohol takes 1 hour to leave you system.. No amount of any other food or water will hasten this. :)
-approx 2 bags ground almonds almonds
-10 Macintosh Apples, peeled (or unpeeled, in theory)
-Cinnamon
-Manishevitz Malaga wine or Kedem Grape Juice
1. Peel & quarter apples, put in food processor to make little strings or cubes
2. mix everything in bowl, to taste; it should have a moist appearance, not have a grainy consistency. If this occurs, you added too much nuts, and should add more apples and wine
3. we usually use most of a 32 oz Malaga wine in the recipe
Notes:
a. you can also mix the wine and grape juice for a less intoxicating mush
b. be careful driving after eat a lot of this...it'll make your Blood Alcohol Content rise and may impair driving reflexes. 5 oz of (wine) alcohol takes 1 hour to leave you system.. No amount of any other food or water will hasten this. :)
DaniyO's Flavored Formerly Plain Yogurts
1. Vanilla Yogurt
-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda minus a couple of tea spoons
-2+ ts vanilla extract
In a medium sized (64 oz?) mixing bowl, mix either by hand or with a mixer
vary vanilla to taste
put back in original container
2. Coffee Yogurt
-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda
-7 ts Folgers decaffeinated coffee (caffeinated could be used too, in theory)
-2 oz water
-heat water in microwave in a glass or stovetop kettle
-spoon coffee into glass with hot water (or into 64 mixing bowl with hot water)
-add splenda, mix the liquid together
-add container of yogurt, mix by hand or with a mixer
-try some in a small bowl (it won't fit back into the original container since there's extra liquid)
-return yogurt mix to original yogurt container
Notes
a. The reason for the water is that the coffee crystals won't dissolve properly in the yogurt itself, even with electric mixing. If you don't use water, you get little sharp zings of coffee and a tasteless rest of the bowl
b. Fun variations:
-Mocha: add a couple of teaspoons of sugar-free chocolate syrup (such as Walden Farms) to each serving, and poof! You've got mocha coffee
-Cappucino: add a couple of shakes of ts cinnamon to a serving for cappuccino, or 1/4 to 1/2 ts to the whole container
3. DaniyO's Chocolate - Peanut Butter Yogurt
-8 oz/1 serving of Dannon Plain Yogurt (whole or lowfat)
-2 ts Splenda
-1+ TBS room temperature all-natural smooth peanut butter (Shoprite brand works well)
-1+ TBS sugar free chocolate syrup (such as Walden Farms)
-ground flax seed or wheat germ to taste
-Mix in bowl. Eat.
Notes:
a. I haven't tried this in full container mode--you'll need a larger container than the original, since the PB takes up room. Multiply all ingredients by at least 4 to do this (1 serving of yogurt = 8 oz; 32 oz container) You'll need to eat a serving before returning to the larger container so it will fit.
b. this works best when the peanut butter isn't refrigerated. Natural PB takes months to spoil since its just peanuts and salt, and mixes better when its at room-temperature
c. variation: skip the chocolate syrup, try adding chocolate chips
-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda minus a couple of tea spoons
-2+ ts vanilla extract
In a medium sized (64 oz?) mixing bowl, mix either by hand or with a mixer
vary vanilla to taste
put back in original container
2. Coffee Yogurt
-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda
-7 ts Folgers decaffeinated coffee (caffeinated could be used too, in theory)
-2 oz water
-heat water in microwave in a glass or stovetop kettle
-spoon coffee into glass with hot water (or into 64 mixing bowl with hot water)
-add splenda, mix the liquid together
-add container of yogurt, mix by hand or with a mixer
-try some in a small bowl (it won't fit back into the original container since there's extra liquid)
-return yogurt mix to original yogurt container
Notes
a. The reason for the water is that the coffee crystals won't dissolve properly in the yogurt itself, even with electric mixing. If you don't use water, you get little sharp zings of coffee and a tasteless rest of the bowl
b. Fun variations:
-Mocha: add a couple of teaspoons of sugar-free chocolate syrup (such as Walden Farms) to each serving, and poof! You've got mocha coffee
-Cappucino: add a couple of shakes of ts cinnamon to a serving for cappuccino, or 1/4 to 1/2 ts to the whole container
3. DaniyO's Chocolate - Peanut Butter Yogurt
-8 oz/1 serving of Dannon Plain Yogurt (whole or lowfat)
-2 ts Splenda
-1+ TBS room temperature all-natural smooth peanut butter (Shoprite brand works well)
-1+ TBS sugar free chocolate syrup (such as Walden Farms)
-ground flax seed or wheat germ to taste
-Mix in bowl. Eat.
Notes:
a. I haven't tried this in full container mode--you'll need a larger container than the original, since the PB takes up room. Multiply all ingredients by at least 4 to do this (1 serving of yogurt = 8 oz; 32 oz container) You'll need to eat a serving before returning to the larger container so it will fit.
b. this works best when the peanut butter isn't refrigerated. Natural PB takes months to spoil since its just peanuts and salt, and mixes better when its at room-temperature
c. variation: skip the chocolate syrup, try adding chocolate chips
Thursday, July 24, 2008
Salmon Patties
Canned salmon
seasoned bread crumbs
scallions (I use onion powder, too lazy)
1 tsp ginger per can of salmon
eggs
Dijon mustard
pepper
salt
oil
In a mixing bowl, combine salmon (pick out bones), bread crumbs, scallions (onion powder), ginger, eggs, mustard, pepper, and salt. Mix well. Form into small patties.
In a large skillet, heat oil over medium-high flame. Reduce flame to medium, and saute the patties for about 4 minutes on each side.
NOTE: Each large can of salmon (usually 14.75 oz) will make about 6 patties. Use a lot of mustard for better taste!
seasoned bread crumbs
scallions (I use onion powder, too lazy)
1 tsp ginger per can of salmon
eggs
Dijon mustard
pepper
salt
oil
In a mixing bowl, combine salmon (pick out bones), bread crumbs, scallions (onion powder), ginger, eggs, mustard, pepper, and salt. Mix well. Form into small patties.
In a large skillet, heat oil over medium-high flame. Reduce flame to medium, and saute the patties for about 4 minutes on each side.
NOTE: Each large can of salmon (usually 14.75 oz) will make about 6 patties. Use a lot of mustard for better taste!
Pearl's Challah that tastes like cake
4 cups warm water
4 oz fresh yeast
1 tbsp sugar
5 lb high gluten flour
2 cups sugar
1 1/2 tbsp salt
3 eggs
1 1/2 cups canola oil
Preheat oven 300. combine water, yeast and tbsp sugar in a bowl (don't use plastic). Put bowl on open oven door for at least 10 min.
Put flour in huge bowl. Remove 1 cup of flour. Add sugar and salt. Mix. Push the flour to the side and leave a well in the center.
Pour the yeast mixture, eggs and oil into the well. Mix well.
Knead the dough. Add more flour if it's too sticky.
Oil the top of the dough and cover the bowl with plastic wrap. The dough will need to rise now. Either I leave it in the oven (turned off) for a few hours or I leave it in the fridge overnight.
When the dough is ready, you will need to separate Challah with a Bracha. Take a handful of dough and say "Harai zeh challah." Then make the bracha "Baruch atah Hashem Alokeinu melech haolam asher kidishanu bmitzvosav vitzivanu lihafrish challah." This portion of dough must be burned (I put it in the broiler).
Now make your Challahs. Let the Challahs rise again for at least an hour in their individual pans. Then brush them with a mixture of 1 egg plus some brown sugar. Bake at 350 for about 25 min until golden brown.
4 oz fresh yeast
1 tbsp sugar
5 lb high gluten flour
2 cups sugar
1 1/2 tbsp salt
3 eggs
1 1/2 cups canola oil
Preheat oven 300. combine water, yeast and tbsp sugar in a bowl (don't use plastic). Put bowl on open oven door for at least 10 min.
Put flour in huge bowl. Remove 1 cup of flour. Add sugar and salt. Mix. Push the flour to the side and leave a well in the center.
Pour the yeast mixture, eggs and oil into the well. Mix well.
Knead the dough. Add more flour if it's too sticky.
Oil the top of the dough and cover the bowl with plastic wrap. The dough will need to rise now. Either I leave it in the oven (turned off) for a few hours or I leave it in the fridge overnight.
When the dough is ready, you will need to separate Challah with a Bracha. Take a handful of dough and say "Harai zeh challah." Then make the bracha "Baruch atah Hashem Alokeinu melech haolam asher kidishanu bmitzvosav vitzivanu lihafrish challah." This portion of dough must be burned (I put it in the broiler).
Now make your Challahs. Let the Challahs rise again for at least an hour in their individual pans. Then brush them with a mixture of 1 egg plus some brown sugar. Bake at 350 for about 25 min until golden brown.
Cranberry Chicken
1 or 2 oranges
cut up chicken (I take off skin)
1 can cranberry sauce (I prefer whole berry)
1 cup french dressing
2 tbsp onion soup mix
Preheat to 375. Zest 1 orange and reserve the zest. Slice the orange-thin. Place the slices on the bottom of a 9x13 pan.
Put the chicken pieces on top of the oranges.
Mix cranberry sauce, dressing, onion soup mix and orange zest. Pour over the chicken. Bake uncovered for 1 1/2 hours.
cut up chicken (I take off skin)
1 can cranberry sauce (I prefer whole berry)
1 cup french dressing
2 tbsp onion soup mix
Preheat to 375. Zest 1 orange and reserve the zest. Slice the orange-thin. Place the slices on the bottom of a 9x13 pan.
Put the chicken pieces on top of the oranges.
Mix cranberry sauce, dressing, onion soup mix and orange zest. Pour over the chicken. Bake uncovered for 1 1/2 hours.
Mock Yerushalmi Kugel
12 oz extra fine egg noodles
4 1/2 cups water
2 tsp salt
2 eggs
1 cup sugar
1 stick margarine
1/4 cup brown sugar
1/2 tsp pepper (can use more if you like it spicier)
Preheat oven to 350. Boil water and salt. Add noodles, mix well. Close the flame and cover the pot. Let stand 20 minutes. Add remaining ingredients to the pot. Pour entire mixture into 9x13 pan. Bake 1 hour until top is lightly brown.
4 1/2 cups water
2 tsp salt
2 eggs
1 cup sugar
1 stick margarine
1/4 cup brown sugar
1/2 tsp pepper (can use more if you like it spicier)
Preheat oven to 350. Boil water and salt. Add noodles, mix well. Close the flame and cover the pot. Let stand 20 minutes. Add remaining ingredients to the pot. Pour entire mixture into 9x13 pan. Bake 1 hour until top is lightly brown.
Crisps with sour cream dip
First you need to make the seasoning:
2 tbsp + 1/4 tsp cumin
1 tbsp + 2 tsp grated lime peel
1 1/2 tsp garlic salt (I just mix salt and garlic powder)
1 1/4 tsp pepper
mix all ingredients, cover and store in fridge.
------------------------------------------------------
Sour cream dip
1/2 cup sour cream
1/4 cup mayo
1 1/2 tsp of the seasoning you made
Mix all ingredients. Cover and refrigerate for at least 30 minutes.
------------------------------------------------------
Crisps
2 tsp seasoning you made
1 tbsp olive oil
1 tbsp honey
4 tortillas (can use whole wheat or regular)
Heat oven to 350. Spray cookie sheet with cooking spray. Mix seasoning, olive oil and honey and brush on both sides of each tortilla. Cut each tortilla into wedges (I usually cut 8). Place in a single layer on cookie sheet. Bake about 10 min. You can store them in an airtight container at room temperature, but I prefer to eat them right away. Serve with the sour cream dip that you made.
2 tbsp + 1/4 tsp cumin
1 tbsp + 2 tsp grated lime peel
1 1/2 tsp garlic salt (I just mix salt and garlic powder)
1 1/4 tsp pepper
mix all ingredients, cover and store in fridge.
------------------------------------------------------
Sour cream dip
1/2 cup sour cream
1/4 cup mayo
1 1/2 tsp of the seasoning you made
Mix all ingredients. Cover and refrigerate for at least 30 minutes.
------------------------------------------------------
Crisps
2 tsp seasoning you made
1 tbsp olive oil
1 tbsp honey
4 tortillas (can use whole wheat or regular)
Heat oven to 350. Spray cookie sheet with cooking spray. Mix seasoning, olive oil and honey and brush on both sides of each tortilla. Cut each tortilla into wedges (I usually cut 8). Place in a single layer on cookie sheet. Bake about 10 min. You can store them in an airtight container at room temperature, but I prefer to eat them right away. Serve with the sour cream dip that you made.
Tuna Patties
24 oz tuna (4 cans)- I prefer white tuna, drained
2/3 cup matzah meal
1/4 cup mayo
4 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp dried minced onion
1/2 tsp salt
Mix all ingredients. Shape into patties as large as you want. Heat oil in a frying pan. Put patties in and fry on each side on golden brown.
2/3 cup matzah meal
1/4 cup mayo
4 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp dried minced onion
1/2 tsp salt
Mix all ingredients. Shape into patties as large as you want. Heat oil in a frying pan. Put patties in and fry on each side on golden brown.
Friday, July 18, 2008
Whole Wheat Noodle Kugel
From Spice and Spirit:
12 ounces whole wheat noodles
4 eggs, beaten
1/4 cup oil
1 16-ounce can crushed pineapple
1/2 cup raisins (I don't put this in)
3 cooking apples, finely sliced
1/4 cup honey
1/2 tsp salt
Cook Noodles. Drain, rinse, and set aside to cool for 15 minutes.
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients and mix well. Add noodles and stir. Pour mixture into a greased 9 X 13-inch pan and bake for 45 minutes.
12 ounces whole wheat noodles
4 eggs, beaten
1/4 cup oil
1 16-ounce can crushed pineapple
1/2 cup raisins (I don't put this in)
3 cooking apples, finely sliced
1/4 cup honey
1/2 tsp salt
Cook Noodles. Drain, rinse, and set aside to cool for 15 minutes.
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients and mix well. Add noodles and stir. Pour mixture into a greased 9 X 13-inch pan and bake for 45 minutes.
Taco Salad
Tacos
Spinach Leaves
Tomatoes
Cucumbers (optional)
Corn (kernels from can)
Salsa
Mayonnaise
Mix Lettuce, Tomatoes, Cucumbers, and corn. Add Salsa and Mayonnaise as dressing. Put in Tacos last.
Spinach Leaves
Tomatoes
Cucumbers (optional)
Corn (kernels from can)
Salsa
Mayonnaise
Mix Lettuce, Tomatoes, Cucumbers, and corn. Add Salsa and Mayonnaise as dressing. Put in Tacos last.
Strawberry Salad
Spinach Leaves
Strawberries
Mango or Pineapple Chunks (from can)
Craisins
Mix and serve with Italian dressing. If it's for dairy meal can use strawberry yogurt as dressing. Save Now
Strawberries
Mango or Pineapple Chunks (from can)
Craisins
Mix and serve with Italian dressing. If it's for dairy meal can use strawberry yogurt as dressing. Save Now
Cucumber Salad
Modified from Spice and Spirit Cook Book
3 to 4 cucumbers (I prefer not using using Curbys for this)
1 Tbsp salt
1 small onion
1/4 cup vinegar
1/4 cup water
1 Tbsp. Sugar (I use splenda)
Dash pepper
Peel cucumbers and slice very thin. Place slices in bowl and sprinkle with salt. Allow to stand for 30 minutes or longer. Squeeze water out of cucumber slices and put in a bowl.
Slice onion into thin rings and put in bowl with cucumbers. Add remaining ingredients, mix well, and refrigerate several hours before serving. (It usually tastes better the day after you make it).
3 to 4 cucumbers (I prefer not using using Curbys for this)
1 Tbsp salt
1 small onion
1/4 cup vinegar
1/4 cup water
1 Tbsp. Sugar (I use splenda)
Dash pepper
Peel cucumbers and slice very thin. Place slices in bowl and sprinkle with salt. Allow to stand for 30 minutes or longer. Squeeze water out of cucumber slices and put in a bowl.
Slice onion into thin rings and put in bowl with cucumbers. Add remaining ingredients, mix well, and refrigerate several hours before serving. (It usually tastes better the day after you make it).
Everything Chicken
chicken,
salt,
garlic powder,
onion powder,
thyme,
tarragon
remove skin off chicken
sprinkle: salt, garlic powder, onion powder, thyme, tarragon
Cook at 350 degrees for approx. 45 minutes.
salt,
garlic powder,
onion powder,
thyme,
tarragon
remove skin off chicken
sprinkle: salt, garlic powder, onion powder, thyme, tarragon
Cook at 350 degrees for approx. 45 minutes.
Tuesday, July 15, 2008
Potato Kugel
Based on Mommy's but I have some additions.
10 potatoes (I use red ones), shredded
6 eggs
2 onions, diced
1 T salt
1 t pepper
1/2 cup olive oil
garlic powder (a few shakes)
minced garlic (also a few shakes)
I leave it on 350 for about 45 minutes I think.
(This makes 3 of the very little circle tins or 1 to 2 of the medium circle or square tins).
Note: For sweet potato kugel and honey and raisons or prunes, don't put in -- onions, garlic, or pepper
10 potatoes (I use red ones), shredded
6 eggs
2 onions, diced
1 T salt
1 t pepper
1/2 cup olive oil
garlic powder (a few shakes)
minced garlic (also a few shakes)
I leave it on 350 for about 45 minutes I think.
(This makes 3 of the very little circle tins or 1 to 2 of the medium circle or square tins).
Note: For sweet potato kugel and honey and raisons or prunes, don't put in -- onions, garlic, or pepper
Honey Raison Muffins
Honey Raison muffins (based on the following recipe: http://www.bellybytes.com/recipe/muffins/muffin05.html)
2 cups all-purpose flour (i use mostly whole spelt)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves(the above 4 ingredients is what I use instead of 1 teaspoon pumpkin pie space, since I don't have that)
2 beaten eggs
1/2 cup packed brown sugar (I use honey instead -- also 1/2 a cup)
1/2 cup cooking oil
1/2 cup milk (I use rice dream to make this parve)
1/3 cup honey 1 cup raisins
optional: I also add 1 teaspoon vanilla
I mix it all together with a mixer
Bake in a 350 degree oven about 20 minutes (I check after 15. If I'm using a tin for small muffins I check after 10 minutes) or until a wooden toothpick inserted in center comes out clean. Makes 14 to 16
2 cups all-purpose flour (i use mostly whole spelt)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves(the above 4 ingredients is what I use instead of 1 teaspoon pumpkin pie space, since I don't have that)
2 beaten eggs
1/2 cup packed brown sugar (I use honey instead -- also 1/2 a cup)
1/2 cup cooking oil
1/2 cup milk (I use rice dream to make this parve)
1/3 cup honey 1 cup raisins
optional: I also add 1 teaspoon vanilla
I mix it all together with a mixer
Bake in a 350 degree oven about 20 minutes (I check after 15. If I'm using a tin for small muffins I check after 10 minutes) or until a wooden toothpick inserted in center comes out clean. Makes 14 to 16
Sunday, July 13, 2008
Sweet Rice
Sautee 1 onion.
Add cooked (brown) rice
Add 1-2 handulls raisins
Add 1-2 handfulls slivered almonds
Mix
Beat 1 egg and add to rice
Add salt
Add cooked (brown) rice
Add 1-2 handulls raisins
Add 1-2 handfulls slivered almonds
Mix
Beat 1 egg and add to rice
Add salt
String Bean Soup
add String Beans to boiling water, a few at a time
cook 20 min
let cool - 10 min.
beat egg w 1/3 lemon
honey
pour hot water in slowly and mix well
add cinammon
Serve cold
cook 20 min
let cool - 10 min.
beat egg w 1/3 lemon
honey
pour hot water in slowly and mix well
add cinammon
Serve cold
Cold Potato Soup
1-2 potatoes, cooked
1 egg, beaten
3 rounded tbsp sour cream
Beat sour cream w egg
Add hot potato water, slowly. Add potatoes.
Cool.
1 egg, beaten
3 rounded tbsp sour cream
Beat sour cream w egg
Add hot potato water, slowly. Add potatoes.
Cool.
Friedman Famous Oat Loaf
2 lb ground turkey meat
small round box (18 oz.) old fashioned oats
2 sm cans (8 oz.) tomato sauce
1 sm can tomato paste
4 eggs
3 sm cans water
season to taste, esp. lots of garlic :)
spray cooking spray on loaf pans. Mix all ingredients. This recipe makes 3 small loafs.
bake at 350 deg. approx 45 minutes
you know it's done when the meat loaf separates from the sides of the baking pan
slice cold
Onion Soup
Boil water
Add salt
add 2 medim potatoes
boil 20 min.
Brown 1/2 onion in 2 tbsp oil
Drain potato water into onion pot
Add:
1/2 tsp salt
1/2 tsp sugar
2 scant handfulls noodles
Boil for 10 minutes.
[serve mashed potatoes separately]
Add salt
add 2 medim potatoes
boil 20 min.
Brown 1/2 onion in 2 tbsp oil
Drain potato water into onion pot
Add:
1/2 tsp salt
1/2 tsp sugar
2 scant handfulls noodles
Boil for 10 minutes.
[serve mashed potatoes separately]
Custard
2 c. milk
3 whole eggs or 4 egg yolks
2 tsp honey
1/8 tsp vanilla
1/8 tsp salt [opt]
Heat milk in upper part of double boiler, keeping water just below boioling point.
Beat eggs w honey and salt
Pour in hot milk, stirring until blended
Return to double boiler to cook gently, stirring gently until mixture coats spoon.
Add vanilla.
Serves 4.
3 whole eggs or 4 egg yolks
2 tsp honey
1/8 tsp vanilla
1/8 tsp salt [opt]
Heat milk in upper part of double boiler, keeping water just below boioling point.
Beat eggs w honey and salt
Pour in hot milk, stirring until blended
Return to double boiler to cook gently, stirring gently until mixture coats spoon.
Add vanilla.
Serves 4.
Cheese Pancakes
1 lb cottage cheese
2 egggs 1/2 tsp salt
2 tbsp sour cream
1 c flour (whole wheat)
4 tbsp sugar
raisins
cinammon
nutmeg
Drain cheeese and mix well with eggs, salt, sugar, and sour cream.
Mash curds of the cheese. Add flour.
Then add raisins, cinammon, and a little nutmeg.
Fry patties. Keep on low flame and make sure not to burn.
Don't turn until the bottom is definitely light brown.
2 egggs 1/2 tsp salt
2 tbsp sour cream
1 c flour (whole wheat)
4 tbsp sugar
raisins
cinammon
nutmeg
Drain cheeese and mix well with eggs, salt, sugar, and sour cream.
Mash curds of the cheese. Add flour.
Then add raisins, cinammon, and a little nutmeg.
Fry patties. Keep on low flame and make sure not to burn.
Don't turn until the bottom is definitely light brown.
Butternut Squash
Cut down middle lengthwise
Take out seeds
Pierce with fork
Pour 2 tbsp honey over it
cinammon
apple slices
Steam:
In frying pan with a little water, covered.
For 1/2 hr, until soft
OR
Bake:
350 deg
In aluminum foil until soft
Towards end, open foil.
Take out seeds
Pierce with fork
Pour 2 tbsp honey over it
cinammon
apple slices
Steam:
In frying pan with a little water, covered.
For 1/2 hr, until soft
OR
Bake:
350 deg
In aluminum foil until soft
Towards end, open foil.
Babby Weiser's Chocolate Cake
Again, not exactly healthy - but a great, classic chocolate cake!
3 c. flour
2 1/4 c. sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. boiling water
1/2 c. cocoa
1/2 c. salad oil
1 glass orange juice
3 eggs
1 1/2 tsp vanilla
Separate eggs.
Beat whites till stiff and set aside
Sift dry ingredients, exc. cocoa
Dump in oil
dump in orange juice
mix medium speed for 2 min (scrape bowl)
mix cocoa and boiling water
add and mix
add yolks and vanilla. mix 1 min.
fold in egg whites
bake in preheated oven 325 deg
3 c. flour
2 1/4 c. sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. boiling water
1/2 c. cocoa
1/2 c. salad oil
1 glass orange juice
3 eggs
1 1/2 tsp vanilla
Separate eggs.
Beat whites till stiff and set aside
Sift dry ingredients, exc. cocoa
Dump in oil
dump in orange juice
mix medium speed for 2 min (scrape bowl)
mix cocoa and boiling water
add and mix
add yolks and vanilla. mix 1 min.
fold in egg whites
bake in preheated oven 325 deg
Irene's Marble Cake
Here's one I haven't made since before we were married (for reasons that will become obvious when you read the ingredient list). However, I wanted to include it here because it is absolutely a terrific tasting cake and it wasn't THAT difficult to make. [BTW, Irene was a co-worker of Babby Weiser many many years ago.]
Batter:
2 1/2 c. flour
1 1/2 c. sugar
3 tsp. baking pdr
1 tsp salt
1/2 c salad oil
5 unbeaten egg yolks
3/4 c water
2 tsp vanilla
5 egg whites
1/2 tsp cream of tartar
chocolate mixture:
2 squares Baker's chocolate
1/2 c. hot water
1/4 c. sugar
1/4 tsp baking soda
Melt chocolate
Add water, sugar, b.soda
Mix well. Cool.
Sift flour, sugar, b.powder, salt.
Form a well; add oil, yolks, water, vanilla.
Beat until smooth.
In second bowl, beat egg whiles with cream of tartar. Beat until stiff peaks form.
Pour batter over beaten egg whites.
Fold gently. Do not stir.
Divide batter. Add chocolate mixture to half.
Pour plain and chocoloate alternately into greased 4" deep pan
Bake in pre-heated oven 325 deg. for 55 min.
Then bake at 350 deg for 10 min.
Batter:
2 1/2 c. flour
1 1/2 c. sugar
3 tsp. baking pdr
1 tsp salt
1/2 c salad oil
5 unbeaten egg yolks
3/4 c water
2 tsp vanilla
5 egg whites
1/2 tsp cream of tartar
chocolate mixture:
2 squares Baker's chocolate
1/2 c. hot water
1/4 c. sugar
1/4 tsp baking soda
Melt chocolate
Add water, sugar, b.soda
Mix well. Cool.
Sift flour, sugar, b.powder, salt.
Form a well; add oil, yolks, water, vanilla.
Beat until smooth.
In second bowl, beat egg whiles with cream of tartar. Beat until stiff peaks form.
Pour batter over beaten egg whites.
Fold gently. Do not stir.
Divide batter. Add chocolate mixture to half.
Pour plain and chocoloate alternately into greased 4" deep pan
Bake in pre-heated oven 325 deg. for 55 min.
Then bake at 350 deg for 10 min.
Granola
1 small round box old fashioned oats
2 c untoasted wheat germ [1/4 - 1/3 c.]
sunflower seeds
sesame seeds
nuts
1/2 c oil
1/3 c. honey [1/2c]
1 tsp vanilla
Mix well.
Spread on ungreased sheet (9x13 or 10x15)
350 deg 1/2 hour
after baked - add raisins
Stir until cool (in front of air conditioner works best)
2 c untoasted wheat germ [1/4 - 1/3 c.]
sunflower seeds
sesame seeds
nuts
1/2 c oil
1/3 c. honey [1/2c]
1 tsp vanilla
Mix well.
Spread on ungreased sheet (9x13 or 10x15)
350 deg 1/2 hour
after baked - add raisins
Stir until cool (in front of air conditioner works best)
Whole Wheat Pasta
1 box whole wheat pasta
Salt
Onion powder
Garlic powder
Oregano
Ketchup
Milk
4 slices of American cheese
Boil water. Cook pasta, drain (do not rinse!). Melt American cheese on low flame together with milk, ketchup, salt, onion powder, garlic powder, oregano and ketchup. Stir in pasta and serve hot.
Salt
Onion powder
Garlic powder
Oregano
Ketchup
Milk
4 slices of American cheese
Boil water. Cook pasta, drain (do not rinse!). Melt American cheese on low flame together with milk, ketchup, salt, onion powder, garlic powder, oregano and ketchup. Stir in pasta and serve hot.
Whole Wheat Challah
2 eggs
1/3 cup oil
1/2 cup honey
3/4 cups + 2 tablespoons of water
4 cups of whole wheat flour
zatar
2 & 1/4 tsp of yeast (1 packet)
Put all in bread machine for Dough setting.
When done can braid or make break-away.
350 degrees for 20 minutes.
1/3 cup oil
1/2 cup honey
3/4 cups + 2 tablespoons of water
4 cups of whole wheat flour
zatar
2 & 1/4 tsp of yeast (1 packet)
Put all in bread machine for Dough setting.
When done can braid or make break-away.
350 degrees for 20 minutes.
Daniyel's Mother's banana bread
1¾ cup flour (We use whole spelt, rachel uses whole wheat)
2 tsp. baking powder
¼ tsp. baking soda
2/3 cup sugar (or splenda) (We use splenda, rachel uses honey )
2 eggs, beaten
1/3 cup oil
2 or 3 mashed overripe bananas (1 cup)
Optional:
1 tsp. vanilla
½ tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. cloves
1/8 tsp. nutmeg
Mix all ingredients with mixer, or mix liquids and spices together,
then add flour last
Bake in loaf pan at 350 degrees F. for 60 minutes (45 min. for doughy bread)
(if you don't have a loaf tin, you can use a kugel tin, but try 45
mins or so because it's shallower)
Charoset
shredded apples (peels ok)
ground walnuts
ground almonds
shredded dates
shredded figs
red wine
cinnamon
ginger
Sorry, I don't have measurements. Must look like mortar. :)
ground walnuts
ground almonds
shredded dates
shredded figs
red wine
cinnamon
ginger
Sorry, I don't have measurements. Must look like mortar. :)
Cherry Soup
3 cans sour cherries
2 c water
1 egg
1 c splenda (or sugar or honey)
cinnamon
drain cherry juice into a pot - set aside cherries
add water
heat up almost to a boil
beat 1 egg
let water cool off a little
add warm liquid slowly to egg while beating
add sugar and cinnamon
add cherries
serve cold
2 c water
1 egg
1 c splenda (or sugar or honey)
cinnamon
drain cherry juice into a pot - set aside cherries
add water
heat up almost to a boil
beat 1 egg
let water cool off a little
add warm liquid slowly to egg while beating
add sugar and cinnamon
add cherries
serve cold
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